Ten years sure does fly by and if you happen to be Daniel Meyer, you want to celebrate it with a bang.
A week long festivity was planned in honor of Shake Shack reaching 10 years, from a sole hot dog cart to now a multibillion dollar burger company with locations reaching as far as the UK and Middle East. You can only imagine what’s in store.
From June 9th – 13th, each day a new celebrity Chef would present their own rendition of a Shack burger. Each burger costs $8.50 with Shack Shack donating $1 for each burger sold to the Madison Square Park Conservancy and NYC Parks.
Here’s what the Chef line-up had in store:
Daniel Boulud – The Piggie Shack
Shack beef-blend topped with DBGB’s BBQ pulled pork, jalapeño mayo, Boston lettuce and mustard-vinegar slaw.
David Chang – Momofuku Shrimp Stack
Shack beef-blend cheeseburger topped with smoked and griddled shrimp patty, Momofuku Hozon Sauce, Bibb lettuce, pickled onion and salted cucumber.
Andrew Zimmern – AZ Cabrito Butter Burger
Goat burger with herb butter topped with roasted tomato, charred onion and sweet pickle.
Daniel Humm – The Humm Burger
Shack beef-blend gruyere cheeseburger topped with all-natural applewood smoked bacon, celery relish, Bibb lettuce, truffle mayo and shaved fresh black truffle.
April Bloomfield – The Breslin Burger
Breslin beef-blend burger topped with all-natural applewood smoked bacon and Tickler English cheddar cheese sauce.
You can only imagine after reading these mouth watering descriptions and seeing pictures of the burgers, the types of lines that would ensue.
The huge downfall during this celebration is that only 1,000 of these Chef burgers were created per day at one location, Madison Square Park. That gave us normal day working folk absolutely no possible chance of attaining one of these coveted burgers. Most of the burgers would be sold out by 3pm with people waiting in line starting 8 -9am (Shake Shack opens at 11am). Luckily since Thursday was the actual 10 year mark for Shake Shack they made 1,500 of Daniel Humms burger. Another key factor in being able to get one of these burgers, my boyfriend didn’t have work and waited a painful 5 hours. Though I myself didn’t wait in line, I definitely would have given how amazing the burger was. It was one of the best burgers I’ve had if not the best burger. Everything was on point from the different textures of the soft bun, crunchy bacon and celery relish to the meatiness of the patty. Then the truffle mayo to add that umami flavor richness.
Later on in the day, Dominique Ansel presented his cake to continue on with other events that were planned throughout the day. Only 250 slices were made of his cake fries which meant no cake tasting for me. However, I did grab some pictures of Daniel Meyer and Dominique Ansel with the cake. Still don’t understand why the limit was 250 when the huge cake displayed could have easily been cut apart to feed everyone else that was celebrating along.
These were the prized cake fries.
Danny Meyer & Dominique Ansel with the celebratory cake.
Cheers to another decade! Heres to hoping some of these collaborations are rolled out throughout the year!